and gardener.... and mom... and artist... and weightlifter... and... GRANDMA!!

Saturday, December 28, 2013

Cherry and White chocolate scones

So it was a tough night for sleeping last night. It is always a mystery why in the world this happens, but it does. So attempt sleep in several locations, get in a solid 4 hours, then go ahead and get up and make scones makes total sense, right?? When I woke up I didn't even know where I was, so I am not sure why I thought baking was a good idea. I'm glad I didn't fall down the stairs in my stupor. Sheesh.

The scone, taken with the iPhone camera with cheesy cute coffee mug full of Snowplow blend coffee.

Well, one really should not attempt to bake when one is bleary. Actually the results were really good, but there was one weird thing after another that I either did or discovered in the recipe, or thought I discovered in the recipe but in reality I just needed the caffeine to kick in.

First off, in my glee to find a CRANBERRY white chocolate scone, I didn't manage to read the part that said dried cranberries. I have some frozen cranberries that I wanted to use- guess I will make the cranberry chutney! Anyway, I didn't notice that until I had the recipe partially put together. FFS. Fortunately, I did have dried cherries, which worked really well.

The recipe itself called for coating the formed mega-scone, which was placed on a sheet of parchment, with egg-white and sprinkle with sugar. I read it as coat the parchment with egg-white. Yeah. Fortunately I had decided there was no way I was going to separate an egg to put it on the parchment. For pity's sakes. Then I reread it later and noticed they said to put it on the scone- you know to hold on the sugar. ugh. Oh well, didn't matter because I sprinkled that beast with turbinado sugar and it stayed in place, as I had moistened the top with water anyway.

The other thing that is a bit misleading is the fact that they say (in the original recipe) that this is lower calorie, but when one cuts ANYTHING into 12 pieces it is going to be lower calorie. We all know that we are eating 2 of them. That is a decent sized breakfast. Let's be serious here people. And you really don't care about the calories if you are having a scone.

You'd think this would be a disaster, but you would be wrong! :) I did all sorts of thing differently, so I'll just write out my recipe, but the original link is above.

Disorganization at 6 am

Notice that the coffee creamer is close by and my coffee cup must be within reach somewhere!

Ah there is my coffee- onto the dry ingredients

So it is a simple mix the wet and dry ingredients in bowls separately and then cut in the butter with 2 knives. That always cracks me up. Who does that?? I have a pastry blender that I can use like nobody's business- I have strange conversations with myself at 6:15. I'm sure I need more coffee.
It was right after this I discovered the whole dried cranberries thing..... eye roll.

I see I only cut it into 10 HAHAHA!! oh well

So mix the whole thing together and pat it out and sprinkle with turbinado sugar or like they said, a mix of sugar and brown sugar. (Dirty little secret- these were meant to not be overly sweet- YOUKNOWWHO thought they needed frosting and so I melted a few white chocolate chips and made cheaters frosting that I artfully drizzled. Yeah there are no pictures of that.) So it was really good- either way. I didn't need the drizzles, but that didn't stop me from having a piece and then promptly getting a tummy ache from it. Oh well.

Mix wet ingredients together in a big bowl. Mix the dry ingredients in a smaller bowl. Cut the butter into the flour and for heavens sakes use a pastry cutter. Mix the fruit and chips into the dry ingredients. Dump the flour stuff into the wet stuff and mix just until together. Place on parchment on baking sheet, form into a disk. Moisten hand with water and pat the scone so it gets damp and sprinkle on sugar. OR just wait until the thing is done and frost with a little melted white chocolate mixed with a tsp or two of milk.
Cut dough into 12 pieces and bake for 22 - 25 minutes. Don't separate the wedges, just bake it precut.

**NOTE- scones really taste best the same day that you make them. So eat them or else put the extra in the freezer. I mean, you can eat them the next day, but they are seriously best eaten about 1/2 hour out of the oven.

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About Me

I like travel, chocolate, art, adventures, wine, tequila, dark beer and German pretzels.... (Not necessarily in that order!) ;) and all the people that accompany me on these circles around the sun. xoxo